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Recipes



   ALynnMcW  Anyone here tried Paleo or Whole 30 diet? Could I get some feedback please. Thanks.
8 hours ago .




   Flaming Sword  Who has a sous vide and who has an Instantpot? Let's swap favorite recipes.
March 30 at 18:02 EST .

   3 people like this.



   StormCnter  I'd never heard of a sous vide until I saw this post and then checked them out. How interesting! But I have run out of counter and cabinet space for additional appliances. As for the Instapot, it was a very popular Christmas gift in this widespread family last year. Everyone seems to have gotten one except me. The all seem to love it.
April 2 at 11:11 EST .

  3 people like this.



   Flaming Sword  I love them both. Sous vide? I can never again eat pork or chicken breasts any other way. Completely cooked, but soo moist and tender. And I love my Instant pot. Last night I had Italian sausages, homemade mashed potatoes and brussels sprouts. I realized when I was done I had only used one pot. The stainless liner.
April 2 at 14:32 EST .

  5 people like this.



   Escaped commieny  Hi Flaming, OT, I guess, but I passed along your referral for ReStockIt.com, I have been very happy with their service. That, and I can't find your picture of the monster Tomato plants in your earthboxes. I think it got left on the old PC that is on DH's desk. I have him home for a bit, during my treatments, and he has his first experience with my slowcooker. He is a master of cooking from scratch and chemically balancing spices, drives me nuts, so this was a big step for him to just throw everything into a crock.
Prize winning chili and the best scrimp scampi ev-veh, catfish to die for, and I hate fish !
April 13 at 13:06 EST .

  3 people like this.





   Jerico  Pickles. What can you say about pickles? Well they can be delicious. Claussen is my favorite. Someone taught me to make my own using the left over juice. Yum! Not sure which I like better. Does anyone else do this?
March 30 at 16:30 EST .

   3 people like this.



   Escaped commieny  My Mom always made "bread and butter" pickles, we enjoyed them. I like crisp, DH likes dill. I don't remember her using left over juice, but I would bet she did (old Depression training )
My Parents were trained to repair,recycle, reuse from the Grands and they passed it on down, I draw the line at pounding used nails back to straight.
April 13 at 13:12 EST .

  3 people like this.



   StormCnter  This is response to an old post, but my mother made Dilled Tomatoes with the last of the tiny Porter-type tomatoes before a frost. The tomatoes have to be still green. The result is a great with for a sandwich.
16 hours ago .




   Jerico  I saw an earlier post about baking chicken. My new favorite way is to cut out the backbone and break the bone between the breast so that it lays flat. I just put it on a rack and cook it on a cookie sheet or other shallow pay. It cooks really fast though. It is moist and crispy though.
March 10 at 03:56 EST .

   4 people like this.



   MeiDei  What temperature, how long?
March 11 at 00:38 EST .

  3 people like this.



   ALynnMcW  It's called spatchcocking.
March 11 at 18:13 EST .

  3 people like this.



   Jerico  I usually roast it between 425-450 and it takes about 45 min if I remember correctly. I did my last two turkeys this way also. The chicken I cook on a cookie sheet with a rack. If you try it let me know how it goes, ok?
March 12 at 08:23 EST .

  3 people like this.



   MeiDei  I have a small turkey in the freezer that is coming out to make room for all the brisket I plan on buying over the course of this week (hopefully the blizzard expected takes a different route ). Will definitely try this method. I used to do something similar with Cornish hens @ 1/2 hen per person; here they're luxury/$pecialty item.
March 12 at 12:05 EST .

  4 people like this.



   Jerico  I think they are about $7 here so we don't have them very often
March 12 at 16:35 EST .

  3 people like this.





   MeiDei  This sounds interesting
Reuben Cabbage Rolls

Directions:
1.In a large pot, cook the corned beef according to package directions, approximately 1 hour, 30 minutes. Drain and remove visible fat. Shred corned beef, reserve.
2.Fill a large pot with water, bring to a boil. Add salt and cabbage, cook 5-8 minutes or until leaves are softened.
3.Drain cabbage, dry leaves thoroughly. Fill each cabbage leaf with a slice of Swiss cheese, ¼ cup corned beef, 2 tablespoons sauerkraut and 1 tablespoon dressing. Roll up, burrito-style.
4.Place cabbage rolls, seam side down, in a steamer. Steam for 8 minutes. Serve with additional dressing for dipping.

Recipe Courtesy of Chef Stacey, ALDI Test Kitchen

   February 27 at 08:25 EST .

   3 people like this.



   MeiDei  Large cabbage leaves are separated from head & stem reduced; Thousand Island is the dressing referenced.
February 27 at 09:18 EST .

  3 people like this.



   MeiDei  Check your grocery ads this week for corned beef brisket - most stores have it on sale 1/2 price or more (under $2 lb. ) in anticipation of St. Patrick's Day. I bought 12 pkgs. last year & used one a month. I don't cook it traditionally [covered in water] just 1/2 way up at most, brought to a boil & then turned down to a simmer for 90 mins. every size meat; in last 1/2 hour I throw in potatoes that I microwaved for a few mins. then cut in chunks b4 adding to the liquid - which could be water w/white wine, or w/apple cider, beer & have even used Goya Malto whatever that is. We like our brisket more steak-like in texture so this method works for us & less shrinkage. Makes for excellent Reuben sandwiches next day so if you like Reubens check out sales on Swiss Cheese and start making your fermented sauerkraut now ; ) Typically carrots & cabbage are thrown in the pot, we prefer shredding them raw for cole slaw & served as a side.
March 3 at 11:49 EST .

  5 people like this.



   MeiDei  BTW he pan is tightly covered, used a splatter shield once - bad result. You do have to keep an eye on liquid level especially if you want to deglaze the pan to reheat the meat for a Reuben. When I'm less than attentive & generate a scorched pan thereby negating reheating the meat in the seasoned liquid, I resort to using the Forman for a quick reheat & cheese melt.
Bird & Storm are creative experienced cooks among many here so I hope this appeals to others. I'd never made [nor ingested] brisket until +/- 5 years ago and I asked around the neighborhood for instructions, all covered the meat w/liquid or used an oven method & each complained about excessive shrinkage; so I winged it w/a hope & a prayer.
I also prefer the red variety vs. the grey - it's just visually more appealing to me, I like a colorful plate - a quirk of mine.
March 3 at 15:17 EST .

  3 people like this.



   BirdsNest  That looks so good. I won't make it just for me. It will be interesting to see what price our store has for a sale on corned beef. It is usually very high.
March 3 at 16:20 EST .

  3 people like this.



   MeiDei  It freezes well Bird once cooked. It is always too high for me except at this time of year. My son thought I was nuts til I showed him the before & after prices, avg. savings was $12-15 per pkg. depending on point or flat cut & 1/2 the price # for # of 85% lean hamburger.
March 3 at 17:57 EST .

  4 people like this.



   BirdsNest  Today's price for flat cut $5.99/lb. We will see what price they have for St. Patrick's Day.
March 4 at 15:54 EST .

  3 people like this.



   BirdsNest  Flat cut corned beef on sale this week for $3.49 with MVP card. What is the price where you live?
March 15 at 17:00 EST .

  3 people like this.





   StormCnter  I am not skilled at crockpot cooking, but am trying to improve. Yesterday, I did a beef chuck roast with a very flavorful sauce and vegetables. The sauce was delicious, the vegetables were perfect, the roast's flavor was good, but it was tougher than it should have been. I did it for 6 hours on Low. There was plenty of liquid and the canned tomatoes should have provided the necessary acid. Any suggestions to improve the next experience?
February 23 at 06:16 EST .

   3 people like this.

 View all 13 comments.




   MeiDei  Tomatoes vary widely in acid, canned especially since some form of sugar is often added. I always add some vinegar when canning fresh tomato to be on the safe side. I've never used a crock pot [yet] so I can't help you there.
March 5 at 15:14 EST .

  4 people like this.



   Jerico  Sometimes it helps to cut it into chunks of fairly good size so that the liquid comes into contact with more of the meat. When I do Italian beef I even pull it out and shred it like pulled pork and put it back into the juice for awhile--not more than an hour though. You might try 8 hours if your crockpot cooks at a low temperature. I did have one that was really good for reheating because even the low temp was fairly hot.
March 10 at 13:07 EST .

  3 people like this.



   StormCnter  Thanks, Jerico. I have another chuck roast to experiment with and a recipe for "Mississippi Roast" done in a slow cooker with a whole jar of Pepperoncinis. I'll try some of your tips.
March 11 at 12:06 EST .

  3 people like this.



   BirdsNest  Storm that should be really good. I made one pnce with those peppers in the slow cooker and we loved it. Last night I cut up a chuck roast and added chunks of vegs some diced tomatoes water a bit of sugar and 3 T quick tapioca. Mixed it all up put it in a greased baking dish and covered with foil. Cooked for 90 min in 375° oven. It was incredible and the gravy was delicious. Next time I will add more water and additional tapioca for more gravy.
March 11 at 15:41 EST .

  3 people like this.



   Jerico  That sounds really good BirdsNest. I've used tapioca for pies but never meat dishes.
March 12 at 08:25 EST .

  4 people like this.



   BirdsNest  I am still eating the stew, tonight will be the last of it. So that means 4 meals. Could have stretched it to 5 but I had a second helping the first night. It tasted good and for once I could taste all of the ingredients. My taste buds switch on and off. I will try this recipe with pork in a week or so. I think one of the reasons thiswas so tasty is the onion I used was fresh.....not off tasting. Or store must purchase the absolute worst grade of fresh vegs. Apples that have tough skins. Onions with bad spots and start of rot. Nothing ever seems to be of good quality, maybe I am too critical.
March 13 at 06:33 EST .

  3 people like this.



   Jerico  We have one local chain that gets great vegetables. The other stores in the area are hit and miss. I do tend to go to the first store just because of the quality of the veg.
March 14 at 00:36 EST .

  3 people like this.



   StormCnter  My slow-cooker chuck roast with pepperoncinis and onions was a huge success. I added a package of Ranch salad dressing mix and plenty of butter. I cooked it 10 hours and it was fork-tender with a good flavor and luscious broth. But, I didn't use the whole jar of peppers as the recipe called for. I used half a jar and about half the jar's brine instead of all of it.
March 14 at 07:58 EST .

  6 people like this.



   Jerico  Glad that it worked out. I use pepperoncinis and Good Seasons Italian to make Italian beef. Lots of onions of course. Did you put potatoes or carrots in it?
March 15 at 05:15 EST .

  4 people like this.



   StormCnter  No, I served it with mashed potatoes because the gravy was so tasty. I thickened the broth, of course. I would never have dreamed of using peppers to make a pot roast tender, but obviously I didn't know everything! BTW, I keep Zesty Italian mix on the pantry shelves. There are many dishes that benefit.
March 15 at 05:55 EST .

  5 people like this.


 View all 13 comments.





   BirdsNest  Yesterday I made 2 loaves of bread from recipes I got in my e-mail from bread machine diva. One was Banana Oat bread and the other was Raisin bread. I loved the raisin bread because it had lots of raisins in it and a touch of cinnamon. I have made another banana bread that was good, but this one was better. Half of each loaf is bagged to give away. I am a pushover for bread so I have to give most of it away to keep myself from eating too much of it.
February 18 at 06:34 EST .

   3 people like this.



   BirdsNest   http://www.sprinklebakes.com/2017/01/cho
colate-chip-double-bundt-cake.html


I don't think I want to make this a double decker cake, but a single Bundt cake would be delicious. I have had chocolate chips on the brain this week......I have several chocolate chip cookie recipes earmarked but I think a cake would be better. Easier to take one slice out of and gift the rest. Cookies would be too easy to hoard and eat and eat and eat.....
February 18 at 06:44 EST .

  4 people like this.



   BirdsNest  Made this cake. Could not taste it so I gave it away.
March 11 at 15:42 EST .

  4 people like this.



   BirdsNest  Made Hawaiian bread recipe into rolls last night. I will have to get someone else's take on them....I really couldn't taste them. I have the bulk of the bread to give away today. I still have half a loaf of Rasin bread left. I will probably give that to the chickens. I have gotten tired of eating it( Did I really just say that? ).
March 15 at 07:26 EST .

  3 people like this.



   BirdsNest  Couldnt taste these rolls either so I gave them away.
March 15 at 17:03 EST .

  3 people like this.





   BirdsNest  This past Sunday and Monday I baked goodies.
Almond Cherry Biscotti.
Red Velvet Poke cake.
German Chocolate cake( from scratch )
February 16 at 09:56 EST .

   3 people like this.



   Jerico  What was your red velvet poke cake?
March 10 at 13:08 EST .

  3 people like this.



   BirdsNest  Recipe came from Browneyed Baker blog.
March 11 at 15:44 EST .

  4 people like this.



   Jerico  I checked out that blog BirdsNest. It sounds great. Gotta say I am a fan of tres leches cake too. Here is the link for her recipe if anyone wants it. http://www.browneyedbaker.com/red-velvet
-poke-cake/

I don't see how you can go wrong with cream cheese frosting.
March 12 at 08:33 EST .

  4 people like this.



   BirdsNest  You could put cream cheese frosting on a hockey puck and it would be delicious.
March 13 at 06:25 EST .

  5 people like this.





   MeiDei  Had an urge for chicken cordon bleu so when one of our chains had boneless skinless breasts on a big sale I picked up a pkg. of 5 - they're huge, cut in half will get 10 servings. With the temp. struggling to reach 13 degrees & no ham in house one has to improvise with what you have... that was a tray of 12 big jalapenos from another chain that I got for .89 cents. The merge took place - jalapeno poppers stuffed in chicken breasts, I call it "Pollo Ole"! It was delicious; haven't seen a recipe for it but I'm guessing there is.
February 16 at 08:41 EST .

   4 people like this.



   BirdsNest  Sounds delicious.
I made chicken tenders smothered in sauerkraut . Had hoped to put swiss cheese on top to melt but did not buy any because I thought I had some. Nope. Good anyway. With rice cooked in chicken broth.
February 16 at 09:54 EST .

  3 people like this.



   MeiDei  One of the large breasts will be tenders tonight and served over a garden salad; can't get son to eat sauerkraut.
February 16 at 12:26 EST .

  4 people like this.



   BirdsNest  My leftovers were reheated with a few slices of pepper jack cheese....that was really tasty. Melvin( the Quaker, my avatar ) LOVED it this way.
February 18 at 06:30 EST .

  3 people like this.



   BirdsNest  Found a recipe for sauerkraut cake.
My friend has been giving me old issues of Taste of Home magazines.
March 13 at 06:36 EST .

  4 people like this.





   MeiDei  Not a recipe but a food prep hack that I tried. Butternut squash is a tough one to peel and cut. An easier way is to prick the squash in several places, put in microwave for a few minutes, let cool a bit and peel, so easy!. I used my 1100 watt unit for 10 mins. - too long, probably OK for a 600-700 watt microwave, but I'd start at 5 mins and 1-2 mins. more if needed. No microwave (? ) try the lowest oven setting & let us know how that works out.

The other 'trick' I found by accident. I last burned a pot of b'nut squash when called away to answer the door & caught up w/deliveryman's paperwork. With that in mind, while steaming this squash I shut off the stove, put the lid on b/4 answering the phone --- came back & squash was cooked perfectly. I hope this is helpful to someone.
February 4 at 12:09 EST .

   3 people like this.



   BirdsNest  Mei, is the squash left whole and microwaved?? I just peeled a gigantic butternut squash and cooked the diced pieces in the oven. It was a chore to peel. I ate most of the cooked squash but saved a goodly portion(drained ) and froze it for a recipe I had saved and printed. Once I locate the recipe, I e the recipe I will make it. Some kind of "pie". I still have several butternut squash and 2 pumpkins here. Just haven't been inspired to do anything with them.
February 5 at 07:29 EST .

  4 people like this.



   MeiDei  Hi Bird - yes, whole. Made even cleaning the seed cavity w/spoon easier, I don't have the strength to cut the squash as in he past & this is not only a time saver but my hands didn't turn orange either. Just let it cool a bit b/4 peeling & cutting. I've never roasted it, usually I put the chunks in a steamer basket, cook, drain, put in a casserole dish w/S&P, a little brown sugar, mash and then put in the oven for a short while - some people top w/marshmallows, I don't but a pecan meal mixed w/a little flour (or brown sugar ) & melted butter crumble topping is a nice addition.
February 5 at 21:06 EST .

  3 people like this.



   BirdsNest  I had never eaten Butternut squash til this past summer when a friend from the flea market invited me to their house for lunch. She had roasted some with a touch of olive oil. I tried not to make a pig of myself. Since then I have been hooked. I still have 2 small and one giant squash waiting.
February 6 at 06:43 EST .

  5 people like this.



   MeiDei  I call that a happy accident. I see veggies in one of our stores that cater to new/foreign types - one day I may try them (i.e., batatas are on big sale this week, a white sweeter sweet potato - tempting ) but am less timid w/the oriental veggies.
February 6 at 08:52 EST .

  3 people like this.



   Escaped commieny  wish I had known about that ! Had a bushel of butternut and went through 3 peelers, then steamed them and put them, back before foodsaver, in Seal A Meal bags to freeze. Had to whack the bag on the counter to smash them, but boy were they good all winter long. Actually, I think it was before microwaves were invented, but don't want to age myself. I dislike summer squash because they were too plentiful and mom made us eat them forever.
February 7 at 19:39 EST .

  4 people like this.



   BirdsNest  I have one butternut squash that I will have to cut in half lengthwise for it to fit in the microwave. It is huge!
February 8 at 07:17 EST .

  3 people like this.



   MeiDei  I'd put your halved squash cut side down on a plate or it's equivalent & still prick the skin to allow steam to escape.
February 13 at 10:34 EST .

  4 people like this.



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